May be filled with chopped liver or egg salad and served as an appetizer or hors d'oeuvres.

Passover Rolls

(from The Complete Passover Cookbook, by Frances Av Rutick)

Add the oil, sugar and salt to the water in a 1-quart saucepan; bring to a boil.

Remove the saucepan from the heat; add the matzoh meal all at once.

Beat vigorously then place over low heat, beating continuously until the batter leaves the sides of the pan and forms a smooth compact ball.

Remove from heat and beat in the eggs, 1 at a time, beating vigorously after each addition until each egg is incorporated and the batter is thick and smooth (a portable electric beater would serve you well).

Shape the batter into 8 to 10 balls and place them about 2 inches apart on a well-greased baking sheet.

With a moistened kaiser roll or Vienna roll stamp, stamp the top of each bal of dough; or using the tip of a paring knife, cut a roll design on the top of each dough round.

Bake in a preheated 375F oven for 1 hour or until golden brown.

Cool on paper towels on a wire rack.

Makes 8 to 10 rolls.